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BAKED TROFIE WITH RED PESTO
An irresistible first course with a golden and crispy gratin
How to make a perfect first course of Trofie au gratin with Red Pesto
A rich and flavorful main dish where the sweetness of red pesto pairs beautifully with the trofie, finished with a golden, crispy crust.
FOR 4 SERVINGS:
300 g Corte del Dome Trofie
180 g jar of Corte del Dome Red Pesto
1 liter béchamel sauce
200 g grated Parmigiano Reggiano
Fresh black pepper
Basil leaves
Cook the trofie in salted water for 20 minutes and drain. In a buttered baking dish, mix the slightly cooled pasta with the béchamel and red pesto. Add a bit of Parmigiano and spread evenly in the dish. Top with more béchamel and dollops of red pesto. Sprinkle with plenty of Parmigiano and add butter flakes.
Bake in a fan oven at 180°C for at least 25 minutes. Let cool slightly, slice, and garnish with basil.
An irresistible dish you’ll want to make again and again!
Béchamel sauce
Ingredients
800cl fresh milk
200cl fresh cream
80g butter
80g rice flour
1 fresh bay leaf
Salt to taste
Place the milk, cream, and bay leaf over medium heat.
In a separate saucepan, melt the butter and add the rice flour.
Cook over low heat for 20-30 seconds. When the milk boils, add the butter-rice flour mixture and whisk.
Cook over low heat until thick and smooth. Season with salt and serve.
